Hoosier Bacon Corn Chowder

Mar 29, 2017 | Main Course, Recipes

8 strips Indiana Kitchen bacon, diced
3/4 cup diced celery
1 cup diced uncooked potato
1 14 oz can cream style corn
1/2 fresh corn
1 cup shredded carrots
1 small onion diced
2 cups Traders Point Creamery whole milk
1/2 tsp seasoned salt
1/2 tsp salt
1/4 tsp garlic powder
1/8 tsp pepper

In a saucepan, cook bacon, celery, and onion over medium heat for 10-15 minutes or until bacon is cooked, drain.  Add potato, fresh corn, carrots and milk.  Cover and simmer for 20 minutes or until potatoes are tender.  Stir in remaining ingredients and heat through (do not boil).